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Falafel Nuggets - 50 Servings

Falafel Nuggets - 50 Servings
 
Falafel Nuggets - 50 Servings
This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book p. 157

Ingredients

¾ c. plus 3 Tbsp. vegetable oil, divided

1 lb. Spanish onion

2 c. celery, chopped ¼” pieces

1 c. fresh parsley

2 - No. 10 cans chickpeas, drained and rinsed

5 large eggs

¼ c. lemon juice

¼ c. low-sodium soy sauce

4 ½ c. all-purpose enriched flour

¼ c. baking powder

¼ c. ground coriander

¼ c. ground cumin

2 Tbsp. garlic powder

2 Tbsp. onion powder

1 Tbsp. kosher salt

1 Tbsp. ground black pepper

Directions

Preheat convection oven to 350 F. Grease 3 full sheet pans with ¼ cup oil each. Trim and peel onion. Cut into 1-inch pieces. Heat the remaining 3 tablespoons oil in a large skillet over low heat. Add the onions and cook, stirring occasionally, until beginning to melt into the oil, about 30 minutes. Add celery and increase heat to medium. Cook, stirring occasionally, until the celery is softened, 8 to 10 minutes. Transfer to a large bowl. Pulse parsley in a food processor fitted with a steel blade until finely chopped. Add to the vegetable mixture. Working in batches of 4 to 6 cups, pulse chickpeas in the food processor until coarsely chopped (6 to 8 pulses per batch). Add to the vegetables. Whisk eggs, lemon juice and soy sauce in a small bowl. Add flour, baking powder, coriander, cumin, garlic powder, onion powder, salt and pepper to the chickpea mixture. Stir to thoroughly combine. Add the egg mixture and stir to combine. (Mixture will be the consistency of a thick dough.) Using a No. 30 scoop, place balls of falafel onto the prepared sheet pans. Bake until the bottoms are browned and crisp, 18 to 20 minutes. Flip the falafel and flatten with the back of a 2-ounce spoodle. Bake until browned and crisp on the other side, 10 to 12 minutes more. Hold in a warming box for up to 2 hours before serving. Options: serve with applesauce, ranch dressing, or ketchup.

Makes 50 servings.

Per serving (3 pieces): 204 calories, 7 grams (g) of fat, 28 g carbohydrate, 8 g protein, 6 g fiber and 671 mg sodium.

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